Eggplant Corn Fritters

Here's the recipe and former Facebook post that started this whole Trailer Park Karma silliness. You know when your friends and even your cute, smart college-aged niece say that they would enjoy a book filled with recipes like this -- you're on to something.

Inspired by Mira Dessy's perfectly good (and healthier) recipe for Eggplant Corn Fritters:

Trailer Park version of Eggplant Corn Fritters

What it takes:

store brand veg oil (bonus points for canola)

1/2 c packaged cornbread stuffing

3/4 c generic flour (bonus points: unbleached variety)

2 tsp baking powder (add 1/4 tsp more if expiration date is more than 3 months)

salt
black pepper

1/3 c milk
1 egg
2 little eggplants from your friend's garden, not quite wilted to the point of shriveled

1/2 cup of packaged dehydrated mixed veggie chips


How to make em:

Turn radio on alt-rock radio station as loud as neighbors can tolerate.

Cut eggplant into medium dice.

Toss with 1 t. salt and let rest 20 minutes.
Rinse eggplant.

Combine dry ingredients (after checking for & discarding weevils.) Use potato masher to grind croutons in cornbread stuffing and veggie chips fine.

Open beer left by roommate in fridge. Don't pour it in the recipe.

Beat together milk and egg.
Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter).

Stir in the eggplant. Have your 10-year-old take photos so there's proof.
 
Drop batter by ¼ C. measure into (medium) hot oil.

Don't get too distracted by Red Hot Chili Peppers on radio.

Mash and turn fritters while cooking. Fritters should be golden brown on both sides.
Drain fritters on paper towels. Or not.

Serve with jar o' salsa.